Britain’s asparagus season is in full swing and and at this time of year there really is no excuse to buy force-grown imports air-freighted from thouseands of miles away into the country. Hailed by top chefs as the best in the world, British asparagus enjoys a relatively short season of just seven to eight weeks! […]
Read moreChop chop chop, taste taste taste
The Kitchen Counter Cooking School book did what it said on the cover strapline – show ‘How a Few Simple Lesson Transformed Nine Culinary Novices into Fearless Home Cooks’. Written by US author and Le Cordon Bleu cooking school alumni Kathleen Flinn, the book aims to help nine self confessed ‘hopeless’ cooks gain basic skills […]
Read moreWhat would Julia do?
The Julia in the title of this blog post is, of course, the passionate cook and unlikely doyen of US television chefs and millions of ordinary Americans, Julia Child. Since the global success of the 2009 Hollywood movie of Julie & Julia starring Meryl Streep, ‘Julia’ has become a household name and is often used […]
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Wild Alaska smoked salmon bruschetta
Wild Alaskan salmon from the cool water of the northern Pacific Ocean are used to make a flavourful bruschetta with tomatoes
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Snails slide onto the menu
Growing snails in southern England for eating and restaurants
Read moreSnails for schools and reptiles from east Kent
A TRUE STORY of determination and entrepreneurship about setting up and running an edible snail farm in east Kent, is how retired biology teacher Helen Howard describes her unusual business based at her local allotment. Helen, together with her daughter, is now selling her snails to Michelin-starred restaurants, schools, local restaurants and slow food fans […]
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